Kale and King Prawn Buckwheat Pilaf

Absolutely inspired by a new book cookbook I recently reviewed titled Grains as Mains I threw together this delicious Kale and King Prawn Pilaf for lunch earlier in the week. Ancient grains and seeds are currently enjoying somewhat of a reniassance at the moment probably because they taste great with the added benefit of being very nutritious too. Some ancient grains and seeds such as buckwheat, quinoa, teff, amaranth and millet are gluten free, so they are a fantastic alternative for those who are gluten intolerant.

I’ve not until now used buckwheat before but I’m now totally hooked. Buckwheat is a triangular shape shape seed related to sorrel and rhubarb, originating from Asia. It has a nutty taste and is one of the healthiest of the ancient grains and seeds.

I’ve teamed the buckwheat with nutrient rich kale and juicy king prawns, along with a pinch of chilli flakes and a good squeeze of lemon juice making it a real mouth watering meal. It’s a simple and quick recipe that I think you’ll enjoy.

Kale and King Prawn Buckwheat Pilaf

Servings: 1
Time: 30mins
Difficulty: easy
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Ingredients

70g buckwheat
1tsp olive oil
40g kale
75g cooked king prawns
a pinch of dried chilli flakes
a generous squeeze of lemon
salt and pepper

Method

1. Place the buckwheat in a sieve and rinse through with water.

2. Transfer the buckwheat to a small saucepan and add 150ml cold water, bring to the boil then simmer for approximately 8 minutes. Remove from the heat and allow the buckwheat to soak up any excess water.

3. Heat the olive oil in a pan. Add the kale, king prawns, a good pinch of chilli flakes and a generous squeeze of lemon juice. Season well with salt and pepper.

4. Once the kale has wilted add the cooked buckwheat to the pan and heat through for a minute or so. Serve immediately and enjoy!

Recipe by Julie McPherson

If my kale and king prawn buckwheat pilaf is your kind of food, then don’t forget to check out my giveaway and review of Grains as Mains by Laura Agar Wilson, a cookbook featuring modern recipes using ancient grains.

Until next time.

Julie
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